This Mediterranean delicacy is commonly referred to as Sardinian's caviar.

This Bottarga is the roe pouch of tuna fish. The tuna fish's eggs are skillfully extracted, washed, purified, salted, cured into a dry hard slab which is coated in beeswax for preserving.

The color of the roe is darker than the mullet roe and ranges from brown to reddish. The taste is savory, briny with a hint of almond.

Thinly slice or shave the slab directly on toast, or season pasta, bitter greens, mashed potatoes, rice or scrambled eggs. Connaisseurs even love it on Mozzarella.